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Habanero Cream Sauce

Rated as 4.33 out of 5 Stars

"A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas."
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25 m servings 175
Original recipe yields 2 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
  3. Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
  4. Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.

Nutrition Facts

Per Serving: 175 calories; 13.3 10.5 3.8 37 117 Full nutrition

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Read all reviews 5
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I used this as a "sauce" to drizzle over the fillings of our Lettuce Leaf Tacos. After the sauce thickened, I wisked in about a cup of cotija cheese. Excellent sauce.

Multi use sauce! Creamy and Spicy... love the smokey flavor! Tis Hot!!!

I got paste... what did i do wrong...?

Fantastic cream sauce. I left the seeds for more heat. Used over grilled perch. Insane. Will use many more times. Thanks.

I was looking for a sauce that I had at a restaurant here in Puerto Vallarta. This is great! I use it on shrimp and wings.